1 lg. red sweet pepper, coarsely chopped
1 tbsp. cooking oil
1 pkg. (8) refrigerated crescent rolls
4 beaten eggs
1/2 of a 10 oz. pkg. frozen chopped spinach, thawed and well drained
1 c. shredded Monterey Jack cheese (4 oz.)
2 oz. sliced pepperoni, cut into strips (1/4 c.)
1/4 c. light cream or milk
2 tbsp. grated Parmesan cheese
Tomato roses (optional)

In a medium skillet, cook sweet peppers in hot oil until crisp-tender; drain.

Separate crescent rolls into triangles. Press rolls over bottom and 3/4 inch up sides of a 9 or 9 1/2 inch tart pan or quiche dish, pressing dough together well at the perforations.

In a medium mixing bowl combine sweet pepper, eggs, spinach, Monterey Jack cheese, pepperoni, light cream or milk, Parmesan cheese, and 1/8 teaspoon pepper. Pour into crust-lined pan.

Bake at 350 degrees for about 30 minutes or until set. Top with tomato roses. Cut into wedges and serve warm. Makes 12 servings.

To make a tomato rose: Use a sharp paring knife to cut a shallow circle from the bottom of a tomato, but don't sever it completely. Continue cutting a continuous narrow spiral around the sides of the tomato, tapering the strip at the end. Curl the strip onto the base in the shape of a rose.